16 Inches Carbon Steel Wok with Helper Handle (Flat Bottom), 14 Gauge Thickness, USA Made
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- Made with heavy 14-gauge carbon steel wok
- Flat bottom can sit directly on electric stove or grills
- Wooden side spool handle allow full command of the wok
- Made of unseasoned heavy carbon steel. Designed for rapid, even heating and cooling
- NOTICE: NEED TO SEASON FIRST BEFORE USE. Hand wash only and Dry Immediately
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|Sold By||MVTRADINGONLINE(USA)||Amazon.com||The Wok Shop||Amazon.com||MVTRADINGONLINE(USA)||MVTRADINGONLINE(USA)|
|Item Dimensions||—||15.4 x 22.8 x 3.6 in||—||14 x 23.5 x 4 in||—||—|
|Material Type||steel||Steel||Carbon Steel||Steel||steel||steel|
|Size||16-Inches||14-Inch||14-Inches||14-Inch||16- Inches||16 IN|
This heavy 14-gauge wok is an easy and fun to use. The natural, blond, wooden handle and side spool handle allows the cook full command of the wok. The flat bottom wok is designed to sit directly on an electric stove to take advantage of all the heat. Wok cooking is done with high heat. The flat bottom wok also works very efficiently on a gas stove. If cooking with gas, the same wok is available in round bottom. Wok measures 4" in depth. Cooking recommendations: 12" for up to 5 people, 14" for 6 to 12 people, and 16" for over 12 people. Must be seasoned.
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I bought a Helen Chen wok a week later, and it seasoned beautifully. No problems at all. If you want to roll the dice with this company, then go ahead. I wasn't impressed.
There is so much to do in a wok, and I am enjoying getting to know the cooking techniques utilized in this ancient tradition. I also purchased "Stir Frying To The Sky's Edge" by Grace Young, and this has been a tremendous aid in learning how to cook in the wok.
If you're thinking about trying a wok, dive in! And this wok is a great place to start. I highly recommend it.
I paid more for made in the USA, and I'm not disappointed. Quality handles, thick steel, and well-made.
Wok was easy to assemble and came with nice directions on how to season it. After 45 mins of seasoning and another 30 mins of burning some old celery and garlic in it, it was ready to use. Tofu does not stick with this now. Veggies are easy. I just wish my stove had another 50% BTUs to keep it heated up.
Flat bottom was a choice I wasn't sure about but I'm glad I got it. It sits nicely on my gas stovetop without a ring and I know in the future it'll work on other stovetops too.
This wok is larger than I was expecting, and a bit of a beast to wash in a small sink. It's also heavy steel so if you like to lift and flip your food with the handle, you might choose a smaller one. I like the size for cooking for my family of 4.
Other methods might work as well; I can't say, but this wok is a true cooking "tool", as opposed to a POS designed to just look good and convince someone to buy it. I did a LOT of shopping around before I bought it, and I am completely satisfied with this wok. I expect to hand it down to younger relatives eventually, like some of my best well-seasoned cast iron cooking vessels. If you take the time to find and use a good seasoning method, I think it's a 5 star cooking vessel.
It took some deliberation because the description excluded some of the points I was looking for.
I thought I was compromising, but as it turns out, this is exactly what I wanted.
-Heavy gauge (14)
-Carbon steel (requires seasoning)
-Long Handle with Helper Handle
-Flat bottom Stable on any stove
-Spun construction (provides texture to prevent cooked food from slipping from the sides back into the bottom)
-Handles are welded! (Long handle threads into welded mount)